Or Semiya Bagala Bath as called in Telugu. Of course there is no rice in this dish. But still Amma calls it by this name.

This one tugs at memories when Amma used to make it often for her dinner parties that they used to host. This dish was always a hit and Dad likes it so much. I still remember the time Amma makes it early in the morning and puts it in fridge to chill. This tastes yummy when served chilled.

As every newly married woman, wanting to impress hubby dear with cooking talents, I prepared it for mine, only to be disappointed. During our early marriage days, he was adverse to tasting new dishes. Now of course, he is my greatest encouragement in trying out new ones.

In my quest to remember long forgotten dishes, I remembered this one and asked Amma to prepare, as I was busy baking a cake for my daughter and preparing other dishes for Saturday lunch.

Long shiny vermicilli, bathing in curd, munching on sweet raisins and hot chilies with cool smoothing taste is the way to end a great feast. Or for that matter a hot summer afternoon.

Here you go for this delightful recipe

Serves : 4

Preparation time: 10 mins

Cooking Time: 15 mins

Cuisines : Andhra

Ingredients needed:

Vermicelli - 1 cup

Water - 3 Cups

Curd (yogurt) - 1 cup

Milk - 1 cup

Salt to taste

For Seasoning:

Mustard Seeds & Urud Dal - 1/2 tsp

Curry Leaves as required

Green Chillis - 1 -2 nos

Ghee for tempering

For Garnishing:

Raisins - 10 nos

Cashew nuts- 10 nos

Coriander Leaves as required

Method to prepare:

Heat a pan and dry roast the vermicelli. Keep it aside. Boil 3 cups of water in the same pan and when the water starts boiling, add vermicelli to it.

Cook for 3 - 4 mins, until its cooked. Check in between to ensure it doesn't over cook. Remove it and run it through cold water.

Heat 1 tsp of ghee in a pan, once its hot roast raisins, Cashew nuts. Pour it over the semiya. Then add heat little ghee add mustard seeds, Urud dal. Once mustard starts sputtering, put curry leaves on top of the semiya and pour hot seasoning on the curry leaves.

Amma always tells me that curry leaves should not be fried for any tempering as it looses its stuff when fried and this way it stays green and not brown.

Alternately, pomegranate seeds and fresh chopped green grapes can also be used for Garnish.

I enjoyed going down my memory lane. Thinking back on those days when being a kid and savouring on cherished dishes made by Amma was such fun. Childhood days are so precious. Wish those days are back here.

But then we can only wish! This is my attempt at wanting to ensure my kids think back on theirs with joy and pleasure just as my Mom did.